Who knew there was so much going on behind a cheap and cheerful plate of noodles? Wok on Inn on Oxford St was my go-to for chicken Singaporean noodle when worked in Surry Hills. It didn't occur to me there would be so much thought and philosophy behind what I thought was a large chain but there's actually only four Wok on Inns in Sydney.

Iron Chef Chumpol Jangprai was destined to do great things in the culinary world, he was born in his family's restaurant. Amazing things happen when you start cooking in a renowned restaurant from the age of 6! Chef Chumpol and Ankur Sehgal (the man behind the Wok on Inn concept) worked together on the menu to ensure the dishes was palatable to Sydney tastebuds as well as maintaining authenticity - to do this all the sauces are made in Asia with Asian produce as Australian ingredients, such as chillies don't quite have the same flavour as their Thai counterparts.

Do you remember Choose Your Own Adventure books? Wok on Inn's menu reminded me of these gems from the eighties. At least at Wok on Inn you know the ending = you with a full belly of delicious noodles. There are SIX different noodles for you to choose from - egg, hokkien, rice, vermicelli, rice sheet and udon (there's the rice option too of course). Then you select what region you'd like your noodles to come from or go for one of Wok on Inn's popular dishes, where they've picked the perfect carb for you. Lastly choose your protein- vege, tofu, chemical-free chicken, lean grass-fed beef, tiger prawn, seafood or a combination for the indecisive.

As well as stir-fry noodles, Wok on Inn do laksa and wonton noodle soups too. I can never go past a laska and had the chicken and prawn combo. It wasn't quite spicy enough but I didn't tell the staff how spicy I would like it (which you can do for some dishes) so it my own fault really. I asked for a small laksa so I could fit the other noodles in.

Pad thai is the constant that Robbo and I base our Thai takeaway ratings. It's amazing how many different versions of pad thai there are in Sydney. I thought Wok on Inn's pad thai had similarities to the pad thai I had in Bangkok. It had a sweetness to it which I liked. Look! You can see the chunky pieces of chicken and prawn in the photo above! No moving your noodles around your takeaway box to find your protein here.

The Bangkok noodles from the popular dishes menu was my favourite. It might have been because they were the spiciest. There was a sweet almost tomato like taste, but there aren't any tomatoes in the dish. The addition of thin strips of kaffir lime leaves made these noodles awesome. I've never had kaffir lime leaf in this format before, will definitely steal this idea.

The servings are pretty generous and for $10.95-$13.95. If you're getting lunch then it's a even more reasonable - $9.95 and you get a can of drink or water too. That's a pretty good deal considering a decent sandwich in Surry Hills costs about $10. The dishes come out pretty quick so if you're starving you won't have to wait long. You can takeaway your leftovers, noodles like soup and stews taste better the next day!

Wok on Inn look after the kiddies too with their 'Little Woks' menu of fried rice or teriyaki egg noodles $7.95.

There are currently four locations - Darlinghurst, Balmain, Norwest and the Rocks. Canberra will soon be getting their Wok on soon.

The 'some-times' health nut in me thinks that a brown rice option would be a great addition to the menu.

What to try next time: Chicken dumplings, I've read reviews that they a goodun! Uncle's drunken noodles - rated three chillies.